In small bowl, combine surimi, avocado, carrot and green onions. Set aside.
Cook rice according to package directions. Stir 2 tbsp rice vinegar, sugar and salt into cooked rice. Let stand until cool enough to handle. Using wet hands, flatten 1/3 cup cooked rice slightly; place 1 tbsp filling in center. Shape rice into ball, enclosing filling. Repeat with remaining filling and rice.
Heat 2 tsp oil in skillet set over medium heat. Fry balls in batches for 2 to 3 minutes per side or until golden brown. Brush rice balls with 2 tbsp soy sauce; cook for 15 to 20 seconds per side.
In small bowl, combine remaining soy sauce and rice vinegar, honey, sesame seeds and sesame oil. Serve yaki onigiri with sauce for dipping.
Surimi is also known as crab sticks, seafood sticks or imitation crab, and is usually made of Alaskan pollock. Substitute drained, canned salmon or tuna if desired.
Yaki onigiri can be well wrapped, then frozen. Heat for 30 to 50 seconds in the microwave directly from the freezer (do not thaw first).